Chilled Green Ginger Soup
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I eat weeds, and this chilled soup works with wild Lambs Quarter Greens, Spinach, Rainbow Chard or anything leafy and green. My niece helped me make it recently and I learned a thing or two about how to get rosemary leaves off of the stalk - see her technique with the grater below!
Chilled Green Ginger Soup (with Lambs Quarter)
3 Tablespoons vegetable oil
1 ½ cups diced onion
1 cup diced celery or swiss chard stems
4 cups diced zucchini
4 cups water
10 cups (12 ounces) Spinach or Lambs Quarter
¼ cup fresh finely chopped ginger
1-2 cloves garlic – minced
2 teaspoons sea salt
1 teaspoon curry powder
2 cups soy, almond or oat milk
1 cup apple juice
2-3 cups fresh leafy herbs (parsley, basil, cilantro, rosemary)
In a large saucepot combine oil and onion and saute for several minutes until tender. Add celery (or chard stems) and zucchini and continue to saute for a few more minutes.
Add water, greens, ginger, garlic, salt and curry powder and bring to a boil. Simmer for about 5 minutes or until greens are completely wilted.
Remove from the heat and add milk, apple juice and herbs. Puree with a stick blender or in batches in the blender until completely pureed. Serve immediately or chill for several hours in the refrigerator before serving.